@article{oai:u-ryukyu.repo.nii.ac.jp:02003503,
 author = {尚, 弘子 and Sho, Hiroko},
 issue = {17},
 journal = {琉球大学農学部学術報告, The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus},
 month = {Dec},
 note = {沖縄における冬期の室温(平均気温17℃, 平均湿度82%)と, 30℃恒温貯蔵中におけるアカマチ, サバ, 赤魚及びカマボコの腐敗生成物の経時変化について化学試験と官能検査を行った。pHは比較的弱酸性の状態で腐敗は進行しており, VBNは冬期といえどもカマボコ以外は24hrs.以内で30mg%をこし, 初期腐敗の状態に達していた。特に冷凍魚では解凍後腐敗の進行は早く, 室内放置のサバ及び赤魚, 恒温貯蔵のサバにHmが検出された。官能検査では, においがまず腐敗早期発見の因子となる。しかし化学試験と官能検査の相関はきわめてひくかった。, The chemical experiments and the sensuous tests were done to investigate on the changes of putrefaction products of Saba, Akamachi, Akauo and Kamaboko when preserved at room temperature in winter season on Okinawa (average temperature 17℃, and humidity 82%), and at a constant temperature 30℃. The chemical experiments included fluctuation in pH, volatile basic nitrogen (VBN), histamin (Hm) and precipitation reaction of protein. The sensuous tests included the existence of foul odor, changes in color, stickiness and elasticity of tested sea foods. The putrefaction was progressing at weak acid stage and VBN was above 30mg% in all experimented fishes except Kamaboko within 24 hours even during winter season. This indicates that the experimented fishes were at begining-putrefaction stage at room temperature within 24 hours. Especially the putrefaction of frozen fishes were conspicuously progressed after defrosted, and histamin was detected from Saba and Akauo which preserved at room temperature and Saba at 30℃. Regarding the sensuous tests, the odor was the factor to determin putrefaction at early stage. However, very low correlation was found between the chemical experiments and the sensuous tests., 紀要論文},
 pages = {522--528},
 title = {食品の腐敗に関する研究 I : 市販魚及びカマボコの貯蔵中における腐敗生成物について(家政学科)},
 year = {1970}
}